This pot of Whole30® soup is quick, simple, and filling. It can be altered to include any leftover ingredients.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¼ cup olive oil
- 2 medium potatoes, diced
- 1 medium onion, diced
- 4 medium carrots, chopped, or more to taste
- 2 stalks celery, chopped, or more to taste
- 2 teaspoons salt
- 4 cups vegetable broth
- 1 (15 ounce) can cut green beans, drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- 1 bay leaf
- 1 pound ground beef
Instructions
- Heat olive oil in a large, heavy saucepan over medium heat. Stir in potatoes, onion, carrots, and celery. Season with 1/2 teaspoon salt, stir, and cover. Cook until vegetables have softened, 7 to 10 minutes.
- Pour in broth, green beans, and tomatoes. Stir in remaining salt, basil, thyme, black pepper, garlic powder, cayenne, and bay leaf until well combined; bring to a boil. Reduce heat to low simmer until vegetables are tender, at least 20 minutes.
- While mixture cooks, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to the soup pot. Stir well and cook for 10 minutes more.
- Use a Whole30(R)-friendly broth; we like Pacific(R).
- You can use ground turkey instead of beef.
- If you don’t have the vegetables listed above, throw in anything else you’d like! The key is to cut them all about the same size. Also, make sure you add more broth if you add a lot of other ingredients.
Nutrition Facts
| Calories | 344 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 6 g |
| Protein | 17 g |
| Saturated Fat | 5 g |
| Sodium | 1390 mg |
| Sugars | 8 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |